Quark & Flaxseed Oil Mayonnaise
- 3 tbsp Stoney Creek Organic Flaxseed Oil
- 3 tbsp milk
- 3 tbsp Quark/cottage cheese (or natural yoghurt)
- 1 tbsp lemon juice and/or 2 tbsp apple cider vinegar
- 1 tbsp mustard
- 1/2 tsp herb/sea salt (or less if desired)
- 4 tbsp crushed almonds
- 2 tbsp parmesan
- 20 sage leaves
- 1 tbsp lemon juice
- 1 tbsp olive oil
- _ clove crushed garlic
- 1 tsp Stoney Creek Organic Flaxseed Oil
- pinch salt.
In a blender, combine oil, milk and Quark. Add lemon juice/vinegar, mustard and salt. Add fresh herbs (eg dill, marjoram, mint, chives) to suit.
From The Oil-Protein Diet Cookbook by Dr Johanna Budwig (Apple Publishing Co. Ltd.)
Almond Lemon Crumble & Asparagus
Combine ingredients in a food processor and whiz until finely chopped. Steam fresh asparagus for five minutes and serve with quark mayo and almond lemon crumble.